An old-fashioned family favorite. Day-old bread works best in this recipe. Ingredients: 8 –10 Slices White Bread (crusts removed) Butter 450ml Milk 2 Eggs 50g/2oz Caster Sugar (finely granulated sugar) 75g/3oz Sultanas Ground Nutmeg Method: Method: 1. Preheat the oven to 180°C/350°F/Gas 4 and grease a shallow oven proof dish. 2. Butter each slice of… Continue reading Bread And Butter Pudding
Category: Easter
Mustard and Herb Lamb Chops with Honey Dressing
This is a perfect recipe for a dinner party because you can prep the chops ahead of time, where they’ll happily keep in the fridge until you’re ready to cook them Ingredients: for the lamb: 200 g (2 cups) fresh breadcrumbs zest of 1 lemon 1 tablespoon very finely chopped fresh rosemary 3 tablespoons seasoned… Continue reading Mustard and Herb Lamb Chops with Honey Dressing
Millionaire’s Shortbread
Known as Millionaire’s Shortbread, presumably because they are so rich, they consist of a layer of crumbly shortbread, a layer of soft caramel and a layer of chocolate. Ingredients: For the Crust 1 cup Odlums cream flour, spooned into measuring cup and leveled-off 1/4 cup dark brown sugar 2 teaspoons cornstarch 1/4 teaspoon salt 1… Continue reading Millionaire’s Shortbread
Irish Oat Flapjacks
This has to be one of the quickest and easiest recipes to master. The traditional flapjack is simply delicious and similar to an oat bar. Flapjacks are not to be confused with an American or Canadian flapjack which is another term for pancakes. They store well in an airtight container for up to 1 week,… Continue reading Irish Oat Flapjacks
Strawberry & Cream Sponge Cake
A classic cake celebrating the best of baking and summer strawberries. Ingredients: 75g / 3oz Odlums Self Raising Flour 3 Eggs (separated and at room temperature) 75g/3oz Caster Sugar* Pinch of Salt Few drops of Vanilla Essence (optional) Filling: Fresh Strawberries 150ml / 1/4 pint Whipped Cream Method: 1. Preheat oven to 200°C/400°F/Gas 6. Grease… Continue reading Strawberry & Cream Sponge Cake
Chocolate Tart
A delightful chocolate tart that will impress all your guests Ingredients For the Pastry 110 g / 4oz butter, diced 175 g / 6oz plain flour 55 g / 2oz caster sugar 1 egg yolk pinch of salt 0.50 tblsp cream 1 lb chocolate For the Chocolate tart mix 1 tsp cocoa powder 4 eggs… Continue reading Chocolate Tart
Fillet of Ham with Redcurrant Sauce and Boulangère Potatoes
This is a special occasion or dinner party dish, but it’s easy to make in stages- the key is the glaze. Ingredients One piece Irish Ham Boulangère Potatoes 25g butter 2 onions, thinly sliced Few sprigs of thyme 1½ kg rooster potatoes, peeled and thinly sliced Salt and ground black pepper 425ml vegetable stock or… Continue reading Fillet of Ham with Redcurrant Sauce and Boulangère Potatoes
Strawberry Shortcake
Ingredients: 175g/6oz Odlums Cream plain Flour 50g/2oz Caster Sugar 125g/4oz Butter (at room temperature) To Decorate Strawberries Whipped Cream Icing Sugar Method: Preheat oven to 180°C/350°F/Gas4. Lightly grease a flat baking tray. Put the flour and sugar into a bowl. Add the butter and rub into the dry ingredients, continue until mixture forms a dough.… Continue reading Strawberry Shortcake
Battenberg Cake
This classic favorite will be the star of your afternoon tea party! Ingredients: 175 g (6oz) butter, softened, plus extra for greasing 175 g (6oz) caster sugar 3 eggs, beaten 2 tblsp milk 175 g (6oz) self-raising flour pink food colouring 150 g (5oz) apricot jam 350 g (12oz) marzipan 20c m (8in) square cake… Continue reading Battenberg Cake
Easy Crunchy Mustard-Baked Salmon
Ingredients: 2 slices white sandwich bread (high quality, crusts removed, torn into rough chunks.) 2 salmon fillets (boneless skinless, about 6 ounces each) black ground pepper kosher salt 1 tbsp unsalted butter (softened, plus extra for the salmon) 1/2 tbsp Lakeshore wholegrain mustard 1 tsp Dijon mustard 1 tsp fresh thyme Method: Preheat the broiler… Continue reading Easy Crunchy Mustard-Baked Salmon